I love the flavor of Tarragon, don’t you? Not only does Tarragon impart that wonderful licorice flavor, but the health benefits abound. Tarragon leaves are high in potassium, essential for healthy hearts, livers and kidneys. Did you know that raw tarragon also contains anti-inflammatory properties and helps keep blood vessels free from artery-clogging plaque? Tarragon leaves lower blood sugars and reduce water retention. There are all sorts of wonderful health benefits to using Tarragon as more than just a flavor enhancer in foods. But then again, the biggest benefit has to be flavor. And the flavor of butter glazed carrots with tarragon goodness is awesome!
I love the colors of this dish. It’s great as a side at Thanksgiving with its bright autumn orange color and pairs beautifully with my whisky-infused Irish Roasted Salmon.
Butter Glazed Carrots with Tarragon
1 lb Carrots, cut into ½-inch rounds (about 2 ½ cups)
Water as needed
3 tablespoons unsalted butter
1 ½ teaspoon Sugar
Kosher Salt to taste
2 tablespoons Tarragon, finely chopped
Wash and peel carrots. Cut into rounds. Place cut carrots into a small sauce pan. Make sure carrots are arranged snugly. Add enough water to the pan to just barely cover the carrots. Add butter, sugar and ½ teaspoon salt. Bring carrots to a boil over high heat.
Continue to cook carrots over medium-high heat, shaking the pan occasionally until the liquid is reduced to a glaze and the carrots are tender, about 8 to 10 minutes.
Should the carrots be done before the liquid has reduced to a syrup-glaze, use a slotted spoon to remove the carrots from the pan and continue to cook liquid until it has a glaze consistency. Should liquid boil off before carrots are tender, add more water in ¼ cup measurements as needed and continue to boil until a syrup consistency is achieved.
Lower the heat to medium-low. Add the tarragon and toss to combine. Taste and season the carrots with additional salt as needed. Place carrots in a serving dish and enjoy.
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